Delicious Raspberry Loaf Cake

Name: Delicious Raspberry Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 75 min
Yield: 10 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter (room temperature); 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 1/2 cup buttermilk (room temperature); 1 cup fresh raspberries

75 min 10 slices Easy

All Recipes

This raspberry loaf cake is a moist, fruity delight perfect for tea time or dessert. Made with fresh raspberries, it offers a burst of flavour in every bite.

Prep

15 min

Cook

50 min

Total

75 min

Servings

Difficulty

Easy

Raspberry loaf cake is a delightful treat that combines the tartness of raspberries with a light, moist cake. This recipe is perfect for those who adore fruity desserts and enjoy baking something easy yet impressive. The burst of fresh raspberry flavour in every slice makes it an excellent choice for an afternoon tea or a comforting dessert. This version of raspberry loaf cake is designed to be simple yet delicious, ensuring that even novice bakers can achieve perfect results. With straightforward ingredients and a few tips, you can create a cake that is both visually appealing and delectably tasty.

Instructions

Prepare the oven and pan

Preheat your oven to 180°C (350°F). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.

Pro tip: Using parchment paper prevents the cake from sticking and aids in easy removal.

Mix dry ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Pro tip: Ensure all dry ingredients are well combined to ensure even distribution in the batter.

Cream butter and sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.

Pro tip: Creaming the butter and sugar well will result in a lighter cake texture.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Adding eggs one at a time helps maintain the emulsion in the batter.

Incorporate dry ingredients and buttermilk

Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Pro tip: Avoid over-mixing to prevent a dense cake.

Fold in raspberries

Gently fold in the raspberries, being careful not to crush them.

Pro tip: Use a spatula to carefully fold the berries to keep them whole.

Bake the cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: If the top browns too quickly, cover lightly with foil.

Cool and serve

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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Tips & Tricks

Ensure your raspberries are fresh and firm for best results.
Use a light hand when folding the raspberries into the batter to prevent them from breaking.
Allow the cake to cool completely in the pan before slicing for clean cuts.

Frequently Asked Questions

How do I make a raspberry loaf cake moist?

Use fresh raspberries and ensure the batter is not over-mixed. The addition of buttermilk also helps keep the cake moist.

Can I use frozen raspberries in this loaf cake?

Yes, you can use frozen raspberries. Do not thaw them before adding to the batter to minimize colour bleeding.

How should I store raspberry loaf cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.

What can I serve with raspberry loaf cake?

Serve with whipped cream or ice cream for an indulgent treat, and pair with tea or coffee for a delightful experience.

How many calories are in a slice of raspberry loaf cake?

Each slice of raspberry loaf cake contains approximately 220 calories.

Can I make the cake ahead of time?

Yes, you can bake the cake a day in advance and store it in an airtight container. It also freezes well for longer storage.

Serving Suggestions

Serve this raspberry loaf cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It pairs wonderfully with a cup of tea or coffee, making it an ideal dessert for gatherings or quiet afternoons. This cake can be made ahead and stored in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to two months. Thaw at room temperature before serving.

Nutrition per serving

220

Calories

Protein

11g

Fat

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